Pejibaye Soup

Ingredients

Salt

to taste

Black pepper

to taste

Heavy cream

1 cup

Chicken broth

4 cups

Garlic

4 cloves, minced

Onion

1 large, chopped

Butter

2 tablespoons

Pejibayes

4 cups, peeled and chopped

Fresh herbs (cilantro or parsley)

for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Allow it to bubble gently without browning.
2. Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Stir in the chopped pejibayes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
4. Once the pejibayes are tender, use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until silky smooth.
5. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat the soup on low for an additional 10 minutes, stirring occasionally until warmed through.
6. Serve the soup hot, garnished with additional slices of pejibaye and a sprinkle of fresh herbs like cilantro or parsley for added freshness and visual appeal.